You didn’t expect us to totally swear off desserts for the new year right? Well, we’ll try to keep a good mix of healthy and desserty recipes on here, and maybe one day we’ll even post a healthy dessert!
My cousin, Shelby, shared this recipe with me and a tiny slice of this heavenly truffle pie and I knew I had to make these. She was given this recipe from her cousin, Jolie, and has been making it as her choice of dessert ever since.
We both alter it slightly, Shelby by making it mint, and I by making it squares instead of a pie. I consider both Jolie and Shelby my cousins, they are my 1st cousins in laws once removed – is that confusing enough. My husband, Craig, is cousins to both their moms actually.
- 20 oreos (smashed and crushed – put into a sealed gallon baggie and roll over with a rolling pin)
- 3 Tbs butter (melted)
- 12 oz mint dark chocolate chips
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 TBS vanilla
- In a medium bowl, mix smashed oreos with melted butter.
- Press into a 9×9 square pan (or a pie pan if you want to make yours into a pie).
- Refrigerate for 1 hour.
- In another medium bowl put half the cream and all the chips, microwave for 30 seconds, stir.
- Microwave another 30 seconds, stir until all the chips are smooth. If needed do another 10 to 30 seconds but about 1 minute will do it for melting the chips and making them smooth with a bit of stirring.
- Cool for about 10 minutes.
- Stir in vanilla and powdered sugar until smooth.
- In another bowl, beat the rest of the cream with your hand mixer until soft peaks form (about the consistency of Cool Whip).
- Add 1/3 of the whipped cream to the chocolate mixture, beat in. Continue this pattern 2 more times until all the whipped cream is mixed in well.
- Pour over oreo crust.
- Refrigerate for 8 hours or overnight.
- Cut into bars.
Enjoy this sweet minty dessert!
Keep chilled until serving, because the squares will get too soft at room temperature. If you have any leftovers, put them into individual baggies and freeze for later.